Cranberry Apple Twice-Baked Sweet Potatoes
If you’re searching for a vibrant, flavorful side dish that stands out at any gathering, look no further than Cranberry Apple Twice-Baked Sweet Potatoes. This recipe combines the creamy texture of sweet potatoes with the tartness of cranberries and the crunch of crisp apples, creating an irresistible harmony of flavors. Ideal for holiday feasts or cozy family dinners, these twice-baked delights are not only visually stunning but also nutritious, packed with vitamins and antioxidants. Easy to prepare and make ahead of time, they offer a delightful twist on traditional baked potatoes. Get ready to impress your guests with this colorful, comforting dish!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 1 cup fresh cranberries (or frozen)
- 2 medium apples (Granny Smith or Honeycrisp)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (or coconut oil for vegan option)
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake on a parchment-lined baking sheet for about 45 minutes until tender.
- Once cooled, slice each potato in half lengthwise and scoop out most of the flesh into a bowl. Leave enough around the edges to maintain shape.
- Add cranberries, chopped apples, brown sugar, cinnamon, butter, and salt to the bowl; mash until well combined.
- Spoon the filling back into each potato skin and return them to the oven at 375°F (190°C) for another 15-20 minutes until golden.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg